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Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee Recipe

Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee Recipe

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Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee

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Ingredients

Count

Nutrition

1451

Calories

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Ingredients:

Serving

2 duck breasts
4 tbsp honey
salt and pepper to taste
2 tbsp butter
1 tbsp olive oil
1 1/4 cups small french du puy lentils
4 cups duck stock, or low-sodium chicken broth
1/2 tsp salt
freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
1 tbsp unsalted butter
1 tbsp olive oil
1/4 lb thick cut bacon, cut into 1/4-inch pieces, reserving some cooked for garnish
1 medium onion, diced fine
1 shallot, diced fine
1 carrot, medium dice
2 stalks celery, diced fine
1/2 cup champagne vinegar
2 tbsp dijon mustard
2 heads frisee, cleaned
fresh herb bunches, optional
1/4 cup chopped fresh parsley

Directions:

Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.
FOR THE SALAD:
In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1451.32 Kcal (6076 kJ)
Calories from fat	694.34 Kcal
		% Daily Value*
Total Fat	77.15g	119%
Cholesterol	347.23mg	116%
Sodium	1871.28mg	78%
Potassium	2125.23mg	45%
Total Carbs	117.93g	39%
Sugars	88.14g	353%
Dietary Fiber	11.28g	45%
Protein	74.78g	150%
Vitamin C	65.4mg	109%
Vitamin A	1mg	35%
Iron	19.3mg	107%
Calcium	202.6mg	20%

Amount Per 100 g
Calories	136.65 Kcal (572 kJ)
Calories from fat	65.38 Kcal
		% Daily Value*
Total Fat	7.26g	119%
Cholesterol	32.69mg	116%
Sodium	176.19mg	78%
Potassium	200.1mg	45%
Total Carbs	11.1g	39%
Sugars	8.3g	353%
Dietary Fiber	1.06g	45%
Protein	7.04g	150%
Vitamin C	6.2mg	109%
Vitamin A	0.1mg	35%
Iron	1.8mg	107%
Calcium	19.1mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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